혼합물

40%
40%
20%
액체(리퀴드) 밀가루 기타
Helio

Preserve your sourdough for the future

Create your own Explore sourdough library

2012 이후

I am a teacher at the bakery institute and for the last 5 years I have studied baking bread and in particular sourdough.

특징

Vloeibare desem met een volle yoghurt smaak

맛과 풍미

레시피

시작하는 원료

  • 100% T65
  • 100% Water
  • 50% Starter

먹이재료

1
100% Water 45C 100% T65 50% starter 4C Starter in water oplossen Goed los roeren Bloem toevoegen en goed roeren 120min 32C dan in koelkast 4C

작업방식

1
Vloeibare desem met een volle yoghurtsmaak
100% T65 100% Water 50% Starter
2

Result

Hans Heiloo

Tourte allouete.
Helio  Hans Heiloo first overview
Helio  Hans Heiloo first slice

Preserve your sourdough for the future

Create your own Explore sourdough library